It’s so easy to get in a rut with weeknight meals. I have a handful of recipes I turn to again and again that I can throw together quickly that result in a satisfying dinner with minimal time and effort. It’s easy to get bored though, and I definitely have nights where the thought of scrambled eggs and sauteed veggies, again, is the last thing I want. Enter this Ravioli with Charred Vegetables. It’s full of fresh summer veggies, some pasta to make it filling, and it was on the table and the kitchen was clean in 30 minutes. As a bonus, the leftovers made a delicious lunch the next day. You can’t ask for much more than that out of a week night meal!
As we enter late August I’m becoming acutely aware of how limited our time is with fresh corn. So, I’m making an effort to eat it as often as possible. If you have any suggestions for recipes using fresh corn I’d love to hear about them!
- 1 pint cherry or grape tomatoes, halved
- Kernels cut from 2 fresh ears corn
- 2 cups halved green beans
- Olive oil
- Salt and pepper
- 16 oz. ravioli (I used spinach cheese)
- 3 tbl. butter
- 2 cloves garlic
- 1 tsp. fresh thyme leaves
- ½ tsp. paprika
- 1 tsp. lemon juice
- ½ cup coarsely chopped basil
- Shredded Parmesan for serving, optional
- Fill a large saute pan with water and place it on the stove over medium-high heat. While you wait for the water to boil, adjust an oven rack to the highest position and line a sheet pan with foil. Combine the tomatoes, corn, and green beans on the sheet pan. Drizzle lightly with olive oil and generously season with salt and pepper. Broil for approximately 6-8 minutes, stirring once at the halfway point, until the vegetables are beginning to char.
- Once the water is boiling, add the ravioli and cook according to the package directions. Once cooked, drain and set aside. Return the pan to the stove over medium heat and add the butter and cook until melted. Turn off the heat and stir in the garlic, thyme, and paprika. Add the ravioli to the pan along with the vegetables, lemon juice, and basil. Toss to combine. Serve with shredded Parmesan if desired.
Adapted from Annie’s Eats